Recipe: The Smith Lake Crisp

Celebrating the Fourth of July and all that it stands for calls for red, white & blue in every form. Not only are we a bit over the top with flags, bunting, stars, stripes, matching shirts -- you get picture -- we also go all out with food! Our lake menu is at an all time high during this holiday {stay tuned as I share some more of it here soon}. 


The "Smith Lake Crisp" as we call it, came to life about six years ago with a good ole family blackberry pickin' adventure around the shores of Lewis Smith Lake. It has since become a tradition and on the off years when those bushes have been picked over by animals, we've continued right along by adding store bought blue berries or strawberries to whatever we are able to pick. 

This recipe originated from one of my sweet sister-in-laws who brought it to the lake several years ago. Since then, twins have participated in the blackberry pickin' tradition while she enjoys the fruits {literally} of the all children's labor!   

Berry Mixture

• 4 cups of fruit (blackberries, blue berries, strawberries -- your choice or combo)
• 3/4 cup of sugar
• 3 tablespoons of freeze squeezed lemon juice

Mix together the ingredients above and place in a buttered pie pan (or 8x8 dish). 

Topping Mixture

• 3/4 cup of sugar
• 3/4 cup of oatmeal
• 3/4 cup of sifted flower
• 1/4 teaspoon of salt
• 1/2 cup of soft butter
• 1/4 cup of coconut

Mix together and sprinkle over berry mixture.

Bake at 375 degrees for 25-30 minutes and serve with a scoop of ice cream on top! 

Enjoy!

Thanks for loving Smith Lake!